Spiced Pumpkin Cake with Caramel Frosting Recipe

Spiced pumpkin, caramel and apples all seem to be flavors that come to my mind when I think about the fall. All dessert recipes seem to feature these ingredients in some variation or another! One of my favorite combinations is a moist, spiced pumpkin cake layered with cream cheese frosting. This year I decided to up my pumpkin spice cake game and layer in delicious caramel buttercream between the cake layers. This spiced pumpkin cake with caramel frosting tastes like heaven in every bite!

Spiced Pumpkin Cake and Old Fashioned Caramel Dip

I’ll be the first to admit that I am not the best at baking cakes or decorating them. But whether you’re an expert or a novice, I encourage you to give this cake a try because like me, you’ll probably surprise yourself with a beautiful cake! Not to mention, the ingredients make this cake super moist when baked correctly. Here are some tips for baking cakes perfectly every time:

  1. Follow the recipe: Baking is a science and without the correct amounts of ingredients you’ll really screw things up quickly and waste your time. Always measure properly, sift when it asks you to sift, and have your ingredients at the proper temperature.
  2. Don’t open the oven: As temping as it may be, do not open the oven to check on your cake! Perhaps this is a good time to give your oven window a good cleaning! Opening the oven can let cool air in and force the center of your cake to sink.
  3. Cool your cakes completely before removing from the pan: Sometimes it is tempting to remove a cake from a pan before it is totally cooled, but do NOT even try this! You’ll probably end up breaking the cake and causing a bigger problem. PLUS you can’t frost a warm cake anyway so you probably should just be patient. You can speed up the process by putting the pans on a cooling rack or even placing them briefly in your refrigerator. 

Now that you have the tips, you can make your cake! Use two tround pans to bake the cake, be sure to butter, flour and line them with parchment paper. Another tip is to not overmix the ingredients as your cake will turn out tough and dry. When you’re ready to make the frosting and decorate, make sure that your butter is at room temperature for easy whipping. And of course, decorate your cake as you see fit. Have fun with it and grab some seasonal sprinkles at the store and let your kids help!

Spiced Pumpkin Cake and Caramel Frosting

This cake is best served chilled with a cup of hot coffee. You’ll be happy to paired the two together!

Spiced Pumpkin Cake and Caramel Frosting Recipe

Serves 8-12 | Finish in 2 hours
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This delicious layered cake features a moist, spiced pumpkin cake with a layer of caramel buttercream and is topped off with creamy cream cheese frosting. This cake is a real fall showstopper.

Ingredients

Pumpkin Cake

  • 2 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 15 oz can pumpkin puree

Caramel Buttercream Frosting

  • 6 tablespoons unsalted butter, room temperature
  • 2 cups powdered sugar
  • 1/3 cup Litehouse® Old Fashioned Caramel Dip

Cream Cheese Frosting

  • 1/2 cup unsalted butter, room temperature
  • 8 ounces cream cheese, softened
  • 2-3 cups powdered sugar
  • 1-2 tablespoons whipping cream, if needed to thin

Directions

  1. Preheat oven to 350°F. Grease, flour and line two 9-inch cake pans and set aside.
  2. In a medium bowl whisk together the flour, pumpkin pie spice, baking powder, baking soda & salt. 
  3. In a large bowl beat together the oil, sugars, eggs, vanilla extract and pumpkin puree until smooth.
  4. Beat in the flour mixture about 1/2 cup at a time, turning off the mixer and scraping down the sides of the bowl as necessary. 
  5. Pour the batter into the prepared pans and bake for 25-30 minutes, until an inserted toothpick comes out clean. Allow to cool completely before frosting.
  6. Prepare the caramel buttercream frosting by whipping the butter and caramel dip together on medium speed. Slowly incorporate the powdered sugar until the frosting reaches a stiff consistency. Set aside.
  7. Prepare the cream cheese frosting by whipping together the butter and cream cheese on medium speed. Slowly incorporate the powdered sugar until the frosting reaches a smooth consistency. Add in heaving whipping cream to smooth, if needed.
  8. When cake is cooled, run a knife around the edge of each pan and carefully remove the cake. Set the first layer onto a platter or cake stand, leveling the top of the cake with a knife if necessary. Using a frosting knife or spatula, spoon the caramel butter cream on top of the first cake and smooth to the edges, making sure the layer of frosting is thick and even.
  9. Remove the second cake from the pan and place on top of the frosted first cake. Using a frosting knife or spatula, spread the cream cheese frosting on to the top and sides of the layered cake. Fill in any gaps between the layers with additional frosting and smooth out any rough edges.
  10. Use any leftover caramel buttercream to pipe a border along the bottom of the cake and decorate as desired.

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